Description
These Pumpkin Oatmeal White Chocolate Chip Cookies combine the warm flavors of pumpkin and cinnamon with hearty oats and sweet white chocolate for a perfect fall treat. Soft, chewy, and slightly cakey, these cookies are easy to make and irresistible to eat.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (melted)
- 1/2 cup sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
Dry Ingredients
- 3 cups all-purpose flour (spooned carefully into the measuring cup)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup old-fashioned oats
Add-ins
- 1 1/2 cups white chocolate chips (plus more to top cookies with)
Instructions
- Combine Wet Ingredients: Melt the butter in the microwave. Pour it into the bowl of a stand mixer or a large bowl if using a hand mixer. Whisk in the sugar, brown sugar, vanilla extract, and pumpkin puree until smooth and well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and old-fashioned oats to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir gently until the dough is just coming together, then fold in the white chocolate chips. Avoid overmixing as the dough should remain soft and slightly loose.
- Refrigerate Dough: Cover the dough and refrigerate for at least 30 minutes to firm up which helps in shaping the cookies later.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with a silicone baking mat or parchment paper.
- Shape Cookies: Using a cookie scoop, portion out dough balls approximately 2 tablespoons each. Place them spaced about 2 inches apart on the prepared sheets. Gently flatten each cookie ball slightly with the palm of your hand to reduce their dome shape.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. They may look slightly underbaked when you remove them, which is normal.
- Add Toppings and Cool: Immediately press a few extra white chocolate chips onto the tops of the hot cookies. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to spoon and level the flour rather than scooping directly to avoid dense cookies.
- Chilling the dough is essential to prevent spreading and to develop flavor.
- Do not overmix the dough to keep cookies soft and tender.
- Using parchment paper or a silicone baking mat prevents sticking and makes cleanup easier.
- White chocolate chips added right after baking melt slightly and add an appealing texture and look.
